Easy Potato Omelet Recipe

Introduction

This easy potato omelet is a flavorful and satisfying dish perfect for any meal of the day. Combining tender potatoes with fresh herbs and warm spices, it bakes to a golden finish that’s both hearty and delicious. It’s simple to make and sure to become a favorite in your kitchen.

Ingredients

• Extra virgin olive oil
• 3 gold potatoes (about 12 ounces), peeled and cut into ½-inch cubes
• 1 to 2 green onions, whites and greens, sliced into rounds
• 1 to 2 garlic cloves, minced
• Kosher salt
• 1 teaspoon coriander
• 1 teaspoon Aleppo pepper
• ½ teaspoon sweet paprika
• ¼ teaspoon turmeric
• 6 large eggs
• ½ cup chopped fresh dill
• ½ cup chopped fresh parsley

Instructions

1. Step 1: Adjust a rack in the middle of the oven and preheat to 375 degrees F.
2. Step 2: In a 10-inch cast iron or oven-safe skillet, heat about 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering but not smoking.
3. Step 3: Add the cubed potatoes, green onions, and garlic to the skillet. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes until the potatoes are tender and cooked through. Adjust the heat to prevent the garlic from burning.
4. Step 4: In a mixing bowl, whisk together the eggs and fresh herbs. Add a generous pinch of kosher salt and, if desired, about ¼ teaspoon baking powder for extra fluffiness.
5. Step 5: Pour the egg mixture over the potatoes in the skillet. Let it cook on the stovetop for 3 to 4 minutes until the edges and bottom begin to set.
6. Step 6: Transfer the skillet to the preheated oven. Bake for 8 to 10 minutes, or until the eggs are fully cooked through and the top is no longer runny.

Tips & Variations

• Use a cast iron skillet for even cooking and easy transfer from stovetop to oven.
• Add other herbs like chives or basil for different flavor profiles.
• For a spicier omelet, increase the Aleppo pepper or add a pinch of cayenne.
• Replace fresh herbs with dried if needed, using about a third of the quantity.
• Serve with a dollop of Greek yogurt or a squeeze of lemon for brightness.

Storage

Store leftover potato omelet in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through to maintain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without fresh herbs?

Yes, you can substitute dried herbs, but use about one-third the amount called for when using fresh. Add them to the egg mixture to distribute the flavor evenly.

What if I don’t have Aleppo pepper?

If you don’t have Aleppo pepper, you can substitute with a mild chili powder or smoked paprika to maintain a similar warmth and color without too much heat.

Easy Potato Omelet Recipe

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★★★★★

5 from 70 reviews

This Easy Potato Omelet recipe combines tender, seasoned potatoes with fresh herbs and fluffy eggs, baked to perfection in a cast iron skillet. It’s a flavorful and satisfying dish perfect for breakfast, brunch, or a light meal, featuring a harmonious blend of spices including coriander, Aleppo pepper, paprika, and turmeric for a subtle kick.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 3 gold potatoes (about 12 ounces), peeled and cut into ½-inch cubes
• 1 to 2 green onions, both whites and greens, sliced into rounds
• 1 to 2 garlic cloves, minced
• ½ cup chopped fresh dill
• ½ cup chopped fresh parsley

Spices & Seasonings

• Kosher salt (to taste)
• 1 teaspoon coriander
• 1 teaspoon Aleppo pepper
• ½ teaspoon sweet paprika
• ¼ teaspoon turmeric

Other Ingredients

• Extra virgin olive oil (about 2 tablespoons)
• 6 large eggs
• About ¼ teaspoon baking powder (optional)

Instructions

1. Preheat Oven: Adjust a rack to the middle position and preheat the oven to 375°F (190°C) to prepare for baking the omelet later.
2. Sauté Potatoes and Aromatics: Heat 2 tablespoons of extra virgin olive oil in a 10-inch cast iron or oven-safe skillet over medium-high heat until shimmering but not smoking. Add the cubed potatoes, sliced green onions, and minced garlic. Season everything with kosher salt, coriander, Aleppo pepper, sweet paprika, and turmeric. Cook the mixture, tossing regularly, for about 5 to 10 minutes until the potatoes are tender but not falling apart. Adjust heat as needed to prevent garlic from burning.
3. Prepare Egg Mixture: In a mixing bowl, whisk together the 6 large eggs and chopped fresh dill and parsley. Add a generous pinch of kosher salt and about ¼ teaspoon of baking powder if you prefer a fluffier texture. Mix until well combined.
4. Combine and Cook on Stovetop: Pour the egg and herb mixture evenly over the cooked potatoes in the skillet. Let the eggs cook undisturbed for 3 to 4 minutes until the edges and bottom start to set and become firm.
5. Bake the Omelet: Transfer the skillet carefully to the preheated oven. Bake for 8 to 10 minutes until the eggs are fully set and no longer runny on top, ensuring a tender and well-cooked omelet.

Notes

• Use a cast iron or oven-safe skillet to easily transfer from stovetop to oven.
• Adjust spices to taste; Aleppo pepper provides mild heat and a fruity flavor.
• Adding baking powder to the eggs is optional but helps create a fluffier omelet texture.
• Be careful to not burn garlic when cooking the potatoes; adjust heat as needed.
• This recipe is versatile and can include other fresh herbs or vegetables based on preference.

Keywords: potato omelet, baked omelet, Mediterranean breakfast, easy brunch recipe, herb omelet